Chicken tonight?

Go ahead, do a double take. It looks like chicken. It tastes like chicken. But my version has no hormones, antibiotics, animal protein, animal fat, cholesterol, or cruelty.

I get a lot of my recipes from non-veggie sources. Mind you, I don't actually purchase cookbooks that feature flesh, but I do find great recipe ideas from my mom's chicken cookbook collection, the library, and the web (I'm just careful not to click on any ads!). After all, the flavor of meat dishes comes from the sauce and/or seasonings. So find your favorite (from another life) beef, chicken, lamb, and fish recipes, and simply substitute ingredients for a health-supporting, compassionate, yummy meal.

Tonight I made May Wah cutlets Piccata. (May Wah gets my vote for the tastiest faux chicken ever). The recipe was so easy, I really didn't deserve the accolades I got from my hubby and son. But I'm glad they enjoyed it. I made it even easier than the recipe specified (I used organic lemon juice in place of freshly squeezed lemons and jarred garlic rather than fresh, and I skipped the capers and fresh parsley). Since the recipe is so changed, it's now mine, and I can post it here without having to provide a reference! (But if you want to find the original, simply google "easy chicken piccata.")

Veggie Chix Piccata

• 1 package May Wah faux chicken steaks (you can use another brand or type, of course)
• Salt and freshly ground black pepper
• 1/3 cup flour
• 1/4 cup olive oil
• 2 tsp minced garlic
  
• 1/2 cup dry sherry
• 1/4 cup lemon juice
• 2 tablespoons non-hydrogenated vegan margarine

Season the "cutlets" on both sides with salt and pepper. Dredge them in the flour.

In a big skillet, heat the 4 tablespoons oil over high heat until hot. Add the "cutlets" and sauté about 2 minutes on each side, or until golden brown. Transfer the "cutlets" to a plate.

Add the garlic to the pan and cook, stirring, 30 seconds, being careful not to let it brown. Add the sherry and lemon juice, reduce heat to medium-high, and stir while it simmers. Reduce the sauce by half, stirring occasionally.

Add back the "cutlets" and mix with the sauce until everything is hot.

Serve with brown rice and veggies.

By the way, here's proof that this meal passed the kid test (he is 3):

Yes, he ate the green beans FIRST (so you're probably wondering how I prepared them). I steamed fresh green beans for a few minutes while whisking together a jarred mandarin marinade with some agave nectar and canola oil. Tasted like something you get at a takeout Chinese restaurant (a good one of course!). The brown rice was compliments of Seeds of Change Organic Nuke and Serve Basmati Brown Rice (I know, a terrible waste of packaging and ridiculously expensive, but I keep it on hand for days like today, when DS was starving and I had to get din din on the table pronto).

Anyway, this one gets added to my permanent collection for its simplicity, yumminess, and broad appeal. It's also the answer to the ever-persisting comment by many: "I could never give up chicken." Of course you can!!